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How to make Kombucha at home

by HANS staffer: Shamim de Groot

What you need as Ingredients:

  • 3.5 Liters of water
  • 1 cup of white sugar
  • 8 bags of organic black tea or 2.5 TBS of loose organic  black tea
  • 2 cups of starter kombucha liquid from last batch or store bought ( neutral flavored kombucha)
  • 1 scoby per fermentation jar (*SCOBY = Symbiotic Culture Of Bacteria and Yeast)

*The SCOBY metabolizes the sugar and the caffeine in the organic black tea resulting in a beverage that contains billions of probiotics, vitamins such as B, C, amino acids and enzymes. 

  • Optional – Flavorings I use for bottling: 1-2 cups berries or few  lemon slices or ginger in each bottle; 1-2 tbs of flavored tea ( earl grey, white, green or hibiscus)


1 gallon glass jar or 2 liter glass jars –(2)

Bottles: 16 oz glass bottles x 6 with plastic lids

Steel pot for boiling water


  • To make the tea: Boil the water. Remove the pot from heat and stir in the sugar till it dissolves. Drop in the tea bags or the loose tea to steep until the water has cooled. Ideally it is good to leave it overnight to cool.
  • Add the Starter TEA: Once the tea is cooled in the pot, remove the tea bags or strain the tea if you have used loose tea. Stir in the starter liquid.
  • Transfer to Jars and ADD SCOBY: Pour in the mixture into jars of your choice, either the 1 gallon or 2 liter ones. After the mixture is poured out slide in gently the scoby into the jar with clean hands. Use 2 scobys for the 2 liter jars. Cover the mouth of each jar with paper towels or cheesecloth secured with an elastic band.
  • Ferment to 10 -14 days: Keep the jar at room temperature out of direct sunlight, and where it won’t be moved around. Check the kombucha and scoby periodically.

*Its not uncommon for the scoby to float at the top, bottom or even sideways. A new scoby which is cream colored will start forming on the kombucha within a few days.There will be bubbles collecting around the scoby, this is all normal and signs of a good and healthy fermentation process.

  • Remove the Scoby: With clean hands remove the scoby and place it on a plate. Save some liquid for your next batch.
  • Bottle the finished Kombucha: Pour the fermented kombucha into bottles with the lids, along with any fruits or herbs you may want to use as flavoring, or just use plain kombucha. Leave abut half an inch of head room in each bottle.
  • Carbonate and refrigerate the finished Kombucha: Store the above bottled at room temp: out of direct sunlight for 1-3 days for the fizz and the kombucha to carbonate. This has to be done with the bottles tightly close with the lids. To stop fermentation and carbonation refrigerate the bottles, and then they are ready to be enjoyed.


For DetoxificationThe enzymes reduce the pancreatic load and ease the burden of your liver. Very good to boost liver support.

 For Healthy Joints:  The glucosamines within the SCOBY found in Kombucha can be used as a preventative for arthritis.  Hyaluronic acids help with lubrication of connective tissues.

For Digestive health:  The Probiotics offered within the SCOBY helps fight harmful yeast, promotes healthy bacteria within your stomach lining and digestive tract,  gives mental clarity and uplifts the mood. Eating healthy benefits you in more ways than we realize!